Strawberry Shortcake Layer Cake

Strawberry Shortcake Layer Cake takes the classic summer dessert and turns it into a beautiful, bakery-worthy cake that’s perfect for any celebration. With layers of fluffy vanilla cake, sweet macerated strawberries, and luscious whipped cream frosting, this cake delivers fresh flavor and irresistible texture in every bite.

Why You’ll Love This Recipe

This cake is light, fresh, and perfect for spring or summer gatherings. It brings together the nostalgia of strawberry shortcake with the elegance of a layer cake. The whipped cream frosting is a delightful alternative to traditional buttercream, making each bite airy and not overly sweet. It’s also visually impressive but easier to make than it looks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk

For the strawberries:

• 4 cups fresh strawberries, hulled and sliced
• 3 tablespoons granulated sugar
• 1 tablespoon lemon juice

For the whipped cream frosting:

• 2 cups heavy whipping cream, cold
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• Optional: 8 oz cream cheese for a more stable whipped frosting

Directions

this recipe

1. Prepare the cake layers:
   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Add flour mixture in batches, alternating with milk, beginning and ending with flour. Mix until just combined.
2. Bake:
   Divide batter evenly between pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
3. Macerate the strawberries:
   In a bowl, combine sliced strawberries, sugar, and lemon juice. Let sit for 30 minutes until juicy.
4. Make the whipped cream frosting:
   Beat cold heavy cream, powdered sugar, and vanilla extract (and cream cheese if using) on medium-high speed until stiff peaks form.
5. Assemble the cake:
   Place one cake layer on a serving plate. Spread a layer of whipped cream, then spoon half the macerated strawberries on top. Place the second cake layer over the strawberries. Frost the top and sides with remaining whipped cream, then decorate with the remaining strawberries.

Servings and Timing

• Servings: 12
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes

Variations

• Berry Mix: Add blueberries or raspberries for a mixed-berry twist.
• Lemon Flavor: Add lemon zest to the cake batter for a citrusy edge.
• Almond Touch: Replace half the vanilla with almond extract for a bakery-style flavor.
• Stabilized Frosting: Use cream cheese or gelatin to stabilize the whipped cream for longer-lasting structure.
• Shortcake Biscuits: Use shortcake biscuit layers instead of traditional cake for a rustic version.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze unfrosted cake layers for up to 2 months. Thaw before assembling.
• Reheating: Not recommended—this cake is best served chilled or at room temperature.

FAQs

Can I use boxed cake mix?

Yes, a high-quality vanilla or white cake mix works as a time-saving alternative.

Can I make it a day in advance?

Yes, assemble the cake up to a day ahead and keep it refrigerated until ready to serve.

How do I keep the whipped cream from deflating?

Make sure your cream is very cold and beat until stiff peaks form. Adding cream cheese or a stabilizer helps maintain structure.

Can I use frozen strawberries?

Fresh strawberries are best, but thawed and drained frozen strawberries can work in a pinch.

Can I use store-bought whipped topping?

Yes, but the flavor and texture may differ slightly from homemade whipped cream.

How do I level my cake layers?

Use a serrated knife or cake leveler to trim the tops of the cakes for a flat, even stack.

What’s the best way to decorate the top?

Pile fresh sliced or whole strawberries on top. You can also drizzle with strawberry sauce or dust with powdered sugar.

How do I keep the cake moist?

Do not overbake. You can also brush the cake layers lightly with simple syrup before assembling.

Can I make it gluten-free?

Yes, use a gluten-free flour blend in place of all-purpose flour.

What’s the best way to serve this cake?

Serve chilled or let it sit at room temperature for 15 minutes for softer texture before slicing.

Conclusion

Strawberry Shortcake Layer Cake is a gorgeous and delicious dessert that’s sure to impress. With its tender vanilla cake, juicy strawberries, and fluffy whipped cream, it’s everything you love about strawberry shortcake in an elegant, sliceable form. Whether you’re celebrating a birthday, holiday, or just enjoying summer’s bounty, this cake is a fresh and festive choice.

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